Lipids Products

  • Breaded Fried Foods

    1st Edition

    By Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan

    Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are…

    Paperback – 2017-06-14
    CRC Press

  • Edible Oils

    Extraction, Processing, and Applications, 1st Edition

    Edited by Smain Chemat

    Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds. Edible Oils: Extraction, Processing, and Applications intends to present up to date technologies that…

    Hardback – 2017-06-08
    CRC Press
    Contemporary Food Engineering

  • Food Lipids

    Chemistry, Nutrition, and Biotechnology, Fourth Edition, 4th Edition

    Edited by Casimir C. Akoh

    Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the…

    Hardback – 2017-03-17
    CRC Press

  • Differential Scanning Calorimetry

    Applications in Fat and Oil Technology, 1st Edition

    Edited by Emma Chiavaro

    Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid…

    Hardback – 2014-12-02
    CRC Press

  • Lipids

    Nutrition and Health, 1st Edition

    By Claude Leray

    The role of lipids in nutrition science has evolved considerably in the past decade with new concepts following new discoveries. Lipids: Nutrition and Health reviews the role of dietary lipids in maintaining health, bringing the latest knowledge from a myriad of sources into one convenient resource…

    Paperback – 2014-11-05
    CRC Press

  • Structure and Properties of Fat Crystal Networks

    2nd Edition

    By Alejandro G. Marangoni, Leendert H. Wesdorp

    Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food…

    Hardback – 2012-09-25
    CRC Press

  • Introduction to Lipidomics

    From Bacteria to Man, 1st Edition

    By Claude Leray

    Lipidomics is the study of the lipid molecules that are found in animal, plant, and bacterial cells. Recent research in this field has been driven by the development of sensitive new mass spectrometric tools and protocols, leading to the identification and quantification of thousands of lipids and…

    Paperback – 2012-09-19
    CRC Press

  • Genetics, Genomics and Breeding of Oilseed Brassicas

    1st Edition

    Edited by Dave Edwards, Jacqueline Batley, Isobel Parkin, Chittaranjan Kole

    The book describes the history of Brassica oilseed crops, introduces the Brassica genome, its evolution, diversity, classical genetic studies, and breeding. It also delves into molecular genetic linkage and physical maps, progress with genome sequencing initiatives, mutagenesis approaches for trait…

    Hardback – 2011-09-13
    CRC Press
    Genetics, Genomics and Breeding of Crop Plants

  • Frying of Food

    Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition, 2nd Edition

    Edited by Dimitrios Boskou, Ibrahim Elmadfa

    Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses…

    Hardback – 2010-12-16
    CRC Press

  • Chemical, Biological, and Functional Aspects of Food Lipids

    2nd Edition

    Edited by Zdzislaw Z. E. Sikorski, Anna Kolakowska

    Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of…

    Hardback – 2010-11-04
    CRC Press
    Chemical & Functional Properties of Food Components

  • Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds

    1st Edition

    Edited by Giovanni M. Turchini, Wing-Keong Ng, Douglas Redford Tocher

    Experts are predicting that demand for marine fish oil will soon outstrip supply, creating extreme urgency within the global aquafeed industry to find viable alternatives. Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds is the first comprehensive review of this multifaceted,…

    Hardback – 2010-07-19
    CRC Press

  • Advances in Deep-Fat Frying of Foods

    1st Edition

    Edited by Servet Gulum Sumnu, Serpil Sahin

    Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from…

    Hardback – 2008-12-17
    CRC Press
    Contemporary Food Engineering

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